RCI-RC.004.0211.001
Paella Salad III
Makes 6 servings
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- -ounce package frozen cooked1 6 unitpeeled, and deveined Shrimp
- cool cooked yellow rice*3 cups
- -ounce can minced clams1 8 unitdrained
- 1 1/2 cups
- 1 1/2 cups
- 1 1/2 cups
- 1/2 cup
- 1/3 cup
- 1 cup
- 2 tablespoons
- 3 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- tomatoes2 mediumcut into wedges
Method
1
Thaw the frozen shrimp under cold running water until fully thawed, then pat dry with paper towels and set aside.
2
Combine the mayonnaise, dry white wine, salt, garlic powder, and black pepper in a large bowl, whisking until smooth and well blended.
3
Add the cooled yellow rice to the dressing and fold gently until all grains are evenly coated.
4
Fold in the diced cooked chicken, drained minced clams, sliced celery, cooked green peas, diced green bell pepper, and sliced green onions until all ingredients are evenly distributed.
5
Gently fold in the thawed shrimp and capers (if using), being careful not to break the shrimp.
6
Taste the salad and adjust seasoning with salt and black pepper as needed.
7
Divide the paella salad among four serving plates and arrange tomato wedges around the edge of each portion before serving.